Best Nasturtium Blossom Salad Recipes

Salad with Nasturtiums and Raspberry Vinaigrette image

Provided by Food Network

Time 5m

Yield 5 to 6 servings

Number Of Ingredients 8

2 tablespoons raspberry vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 cup/60 ml peanut or grapeseed oil
Kosher salt and freshly ground black pepper
Handful fresh raspberries
6 large handfuls of mixed greens, including rocket, radicchio, etc...
6 nasturtium blossoms (de-earwigged if necessary)

Steps:

For the vinaigrette: Whisk together the vinegar, honey and mustard with a fork. Gradually whisk in the oil. Taste and adjust the seasonings. Add a handful of raspberries. Put in the blender. Puree into a smooth red dressing. Taste and season with salt and pepper. Makes about 1/2 cup/125 ml of dressing.
For the salad: Put the greens in a salad bowl and toss with the vinaigrette. Strew the blossoms over and serve immediately.

Nasturtium Blossom Salad image

Provided by Elaine Louie

Time 10m

Yield 4 servings

Number Of Ingredients 13

3 cups ruby lettuce
1 cup arugula, loosely packed
1 ounce or 8 nasturtium blossoms
1 garlic clove, pressed
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
2 grindings of black pepper
1/4 teaspoon sugar
4 tablespoons white wine vinegar (or a fruit vinegar if available)
1 tablespoon fresh dill, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced
10 tablespoons olive oil

Steps:

In salad bowl, put ruby lettuce on bottom, then arugula and finally nasturtium blossoms, carefully arranged to set off the color of the flowers.
With whisk, whip together all ingredients for vinaigrette. There should be about 6 ounces.
Dress salad with half the vinaigrette.

Stuffed Nasturtium Flowers image

Provided by Sharon123

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

12 nasturtium petals (whole flowers)
1 (8 ounce) package cream cheese, softened
1 garlic clove, minced fine
1/2 tablespoon fresh chives (you may use chive blossoms, chopped)
1 tablespoon chopped fresh lemon verbena (or lemon balm, lemon thyme, lemon basil, lemon catnip, or lemon zest)
salt and pepper (optional)

Steps:

Make sure flowers are clean and dry. Pick as close to serving time as possible, but definitely the same day. Store in the refrigerator until ready to use.
Mix cream cheese thoroughly with herbs. Season to taste. Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower. Pull petals upwards to cover the cheese as much as possible. Press lightly into cheese to stick. This makes 4 servings, 4 stuffed flowers per person.

Nutrition Facts : Calories 199.1, Fat 19.8, SaturatedFat 12.5, Cholesterol 62.4, Sodium 168, Carbohydrate 1.8, Sugar 0.1, Protein 4.3